Candied Orange Peel
This candied orange peel recipe is a tasty sweet treat that’s perfect for the holiday season!
Servings: 2 cups
Calories: 456kcal
Ingredients
- 4 medium or large oranges
- 2 ½ cups granulated sugar + 1 cup for coating (700g)
- 2 cups water
- 1 teaspoon pure vanilla extract
- 3 cinnamon sticks
Instructions
- Slice the top and bottom off each orange and cut into quarters. Use a spoon to scoop out the fruit but try to leave as much of the white pith as possible (tip: a grapefruit spoon makes this super easy). Cut the peel into thin slices.
- Place the orange peel slices in a large saucepan and cover with cold water. Bring to a boil and cook for 3 minutes. Drain, then repeat this process 2 more times using fresh water each time. This removes the bitterness from the pith.
- Clean the saucepan with soap and water. Add the water, sugar, vanilla, and cinnamon sticks. Bring to a boil, stirring occasionally to dissolve the sugar. Reduce to low heat and add the orange peels. Simmer, stirring every 15 minutes, until the fruit becomes slightly translucent, 1 ½ to 2 hours.
- Line a sheet pan with parchment paper and top with a cooling rack. Using tongs, remove the orange peels from the syrup, shaking off any excess liquid. Transfer to the prepared rack to drain. Let the candied orange peels dry for 3 hours (they can also be made a day in advance).
- Toss with sugar before serving or packaging. Store at room temperature in an airtight container for up to 1 month, or freeze for up to 3 months.
Nutrition
Calories: 456kcal | Carbohydrates: 118g | Protein: 0.1g | Fat: 0.4g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.002g | Monounsaturated Fat: 0.01g | Sodium: 5mg | Potassium: 12mg | Fiber: 1g | Sugar: 117g | Vitamin A: 7IU | Vitamin C: 0.4mg | Calcium: 21mg | Iron: 0.2mg